Description
A delicious and spicy cauliflower curry cooked with aromatic spices and rich cream.
Ingredients
Scale
- 1 small head cauliflower (phool gobi)
- 2 teaspoons salt
- 2 tablespoons butter (salted or unsalted)
- 3 tablespoons oil
- 2 whole bay leaves (tejpatta)
- 2–3 whole black peppercorns (kali mirch)
- 2 whole green cardamoms (hari elaichi)
- 1 teaspoon cumin seeds
- 2–3 dry red chilies (broken into small pieces)
- 1 cup chopped red onions
- 2 teaspoons chopped ginger
- 2 teaspoons chopped garlic
- 2 teaspoons chopped green chilies
- 1 cup chopped tomatoes
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- ½ cup finely chopped green bell pepper (capsicum)
- ½ cup yogurt (dahi, curd) (whisked with 1 tsp all-purpose flour)
- ¼ cup cashew nut paste
- ¼ cup unsweetened heavy cream
- 1 tablespoon Kasuri methi
- ½ teaspoon garam masala powder
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon salt (or to taste)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Bring a large pot of water to a rolling boil over medium heat.
- Once it comes to a boil, add salt and a whole cauliflower head (head side up).
- Cover the pot with a lid and cook for 8-10 minutes until the cauliflower is slightly tender.
- Don’t overcook otherwise it will become mushy.
- Drain the water and wipe the cauliflower using a kitchen towel.
- Heat butter and oil in a large pan over high heat.
- Once they are hot, add the cauliflower, head side down, and fry on high heat until it turns golden brown in color (5-6 minutes).
- Slightly turn the cauliflower on its sides while frying.
- Drain on a plate and keep aside.
- To the same pan, add bay leaves, peppercorns, cardamoms, cumin seeds, and dry red chilies, and let them crackle for 4-5 seconds.
- Add onions, ginger, garlic, and green chilies, and fry until the onions are nicely browned (8-10 minutes), stirring frequently.
- Add tomatoes and cook for another 4-5 minutes.
- Now add coriander powder, turmeric powder, chili powder, cumin powder, and salt, and cook until oil starts to separate from the sides of the pan (3-4 minutes), stirring continuously.
- Add green bell pepper, yogurt, cashew nut paste, and 1 cup of water, and bring the curry to a boil.
- Add cream, Kasuri methi, garam masala powder, and lime juice and mix well.
- Check for salt and add more if required.
- Reduce the heat to low.
- Transfer the fried cauliflower to the pan and coat it with the curry.
- Cover the pan with a tight-fitting lid and cook for 12-15 minutes until the cauliflower is nicely cooked. Stir the gravy a few times while cooking.
- Garnish with cilantro and serve.
Notes
- Make sure to clean the cauliflower thoroughly before cooking.
- Adjust the spice levels according to your preference.
- This dish pairs well with rice or Indian bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg